Seared Salmon with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of lemon for a bright, buttery finish.

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NUTRITION

580kcal
Protein
56.1g
Fat
26.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

2 teaspoons Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering but not smoking.

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 4

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.

  • 5

    Carefully flip the salmon and cook for another 3 to 4 minutes on the skin side until the fish is opaque and flakes easily with a fork.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of lemon for a bright, buttery finish.

NUTRITION

580kcal
Protein
56.1g
Fat
26.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

2 teaspoons Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering but not smoking.

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 4

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.

  • 5

    Carefully flip the salmon and cook for another 3 to 4 minutes on the skin side until the fish is opaque and flakes easily with a fork.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.